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Italian Penicillin Soup

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A comforting bowl of Italian Penicillin Soup, filled with fresh vegetables and aromatic herbs, perfect for chilly evenings or when feeling under the weather.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 2 pieces carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 14 oz can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
  • 1 cup pasta (optional) You can omit for gluten-free option
  • to garnish Fresh parsley

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion, diced carrots, and celery to the pot and sauté until softened, about 5 minutes.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. Pour in the diced tomatoes, vegetable broth, oregano, and basil. Bring everything to a rolling boil.
  5. If you’re adding pasta, add it now and cook according to the package instructions until al dente.
  6. Season with salt and pepper to taste before serving.
  7. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 8gSaturated Fat: 1gSodium: 600mgFiber: 5gSugar: 4g

Notes

For added depth, consider throwing in a bay leaf while cooking; just remember to remove it before serving. You can also customize the soup with vegetables of your choice like green beans or zucchini.
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